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https://repository.sustech.edu/handle/123456789/4067| Title: | Physiochemical changes of Vegetable oils after frying |
| Authors: | Siddig, Fatima Ali |
| Keywords: | Chemistry Physiochemical Vegetable Oils |
| Issue Date: | 1-Jan-2011 |
| Publisher: | Sudan University of Science and Technology |
| Citation: | Siddig,Fatima Ali .Physiochemical changes of Vegetable oils after frying/Fatima Ali Siddig ;Abdalsalam Abdalla Daffalla.-Khartoum:Sudan University of Science and Technology,Science ,2011.-91p. : ill. ; 28cm.-M.Sc. |
| Abstract: | The aim of this study was to investigate the quality changes occurring during deep frying (falafel) in cottonseed oil ,Sabah oil and peanut oil , were used for repeated deep frying of (falafel) for three consecutive days morning and evening ,for 25minutes per time . then allowed to cool for 10hours at 25C .the test oils were evaluated for physical and chemical deterioration .the quality parameter such as color, refractive index(RI), free fatty acid(FFA) , acid value(AC), peroxide value(PV), saponification value(SOAP), iodine value(IV) were |
| Description: | Thesis |
| URI: | http://hdl.handle.net/123456789/4067 |
| Appears in Collections: | Masters Dissertations : Science |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Physiochemical changes of Vegetable ... .pdf Restricted Access | search | 1.71 MB | Adobe PDF | View/Open Request a copy |
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